Arabic mint tea.
Arabian mint tea recipe.
Set out glasses for the tea.
Pour the same quantity of one cup boiled water over the green tea into the teapot.
Moroccan tea can be served with meals dried fruits and nuts an array of sweets or other moroccan tea time recipes.
Fill just one glass with the tea then pour it back in the pot.
Fresh mint tea tastes bright and clean while the flavor of dried mint can be rather bitter and dull when brewed too long.
Add boiling water to a teapot that holds about 4 cups water and swirl to warm.
Allow the tea to steep for 5 minutes.
Set aside for 5 minutes to infuse and to cool slightly.
Once you ve tried a cup of freshly steeped mint tea you ll never go back to the dried mint tea you get in a box.
Heat on high until water is boiling and sugar has dissolved.
Pour the quart of boiling water into the teapot and swirl once or twice to dissolve the sugar.
Add remaining 4 cups boiling water to tea and let steep 2 minutes.
Discard the water and add the tea 24 mint leaves and sugar to the teapot.
There s just no comparing the flavor of brewing from fresh leaves vs.
Again wait for 2 to 3 minutes swirl the teapot multiple times in order to rinse the tea leaves.
Instead of stirring the sugar may be mixed into the tea by pouring tea into a glass then returning the tea to the pot.
Taste and season with salt and pepper.
Pour out the glasses of tea about two thirds to three quarters full.
Remove from heat and add arabian mint tea with honey tea bags.
While water is boiling add the tea bags and mint leaves and boil rapidly for 3 minutes.
Strain out and discard water reserving tea leaves in pot.
Place tea in a large metal teapot with 250 ml boiling water.
Or you can choose to serve with absolutely nothing at all.
Try to pour from an arm s length above each glass to get that nice foamy head.
Some moroccans place a sprig of fresh mint leaves directly in the glass of tea.
Keep the tea leaves inside the pot.
Swirl to combine then strain and discard water leaving tea in pot this cleans and removes the bitterness of the tea.
Pour water and sugar into a teapot or saucepan to boil on the stove.
Combine the mint and green tea and sugar in the teapot then fill it with the rest of the hot water.
Stir in sugar to taste and mint sprigs and steep 3 to 4 minutes more.
Let the tea brew for three minutes.
This time we discard the water because it is considered to have the negative part of the tea.
This helps to dissolve and distribute the sugar.
If the tea reaches a full boil the top can foam excessively and spill over making a mess.
Heat it just until it reaches a simmer.
Pour the water out and discard it.
Here is the recipe.
Some moroccans prefer to add the mint leaves after the tea has steeped.
Remove tea bags and add mint and stir to combine.
